Is there anything better than biting into some warm caramel apple pie on a brisk fall day? This pie will ensure that your answer to that question is no. To help you, your family, and your friends stay warm all year round, while keeping your tastebuds full and happy, enjoy some of this caramel apple pie.
- 2 1/2 cups of all purpose flour.
- 1 teaspoon of salt.
- 2 Tablespoons of sugar.
- 3/4 cup of unsalted butter, chilled, cut into 1/4 inch pieces
- 1/2 cup of all-vegetable shortening
- 6-8 Tablespoons of cold water
- Sprinkle of cinnamon sugar (for coating)
- 6 cups of apples (bakers preferred kind)
- 3 Tablespoons of flour
- 2 teaspoons of cinnamon
- 1 teaspoon of lemon juice
- 15-20 caramel candies
Topping for apples
- 1/2 Cup of packed brown sugar
- 1/2 cup of pecans
- 1/3 cup of flour
- 1/4 cup of melted butter
Preheat oven to 375 degrees. Bake 25 minutes covered in aluminum foil and 25 minutes uncovered.
Mix flour, sugar, and salt into a bowl. Add the butter, and mix in throughly. Make sure no pieces are bigger than the size of a baby carrot. Add water in increments of a tablespoon at a time. Once the dough is able to be pinched and just barely holds together, it is finished. Place dough onto a clean counter space and split into three even pieces and begin to kneed. Once kneaded, wrap pieces and refrigerate for an hour. Roll out dough into two even halves, and sprinkles cinnamon sugar onto both halves. Place one half of the dough at the bottom of the pie pan. Once finished with the pie filling and topping, put other half of crust onto of the pie.
Peel, cut, and wash 6 cups of apples. Mix in flour, cinnamon, and lemon juice with apple slices. Place into the pie pan and mix in caramel candies evenly with the slices.
Topping for apples
In a pan, melt butter with the brown sugar. Once off the heat, add in pecans and flour. Pour on top of the apples. Place other half of the crust on top of the pie.